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Lightened Up Egg Salad

Author: Kristin


  • 8 hard boiled eggs
  • 8 ounces Greek yogurt
  • 2-3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt or more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup diced celery about 1 stalk
  • 1/4 cup thinly sliced green onions about 2


  • Roughly chop eggs and sprinkle with a pinch of kosher salt and pepper.
  • In a medium size bowl, combine Greek yogurt, mayo, Dijon mustard, garlic powder and dried dill. Stir in green onions and celery.
  • Add the chopped hard boiled eggs and stir to coat completely.
  • Taste and add more salt and pepper to your liking.
  • Cover and chill in the fridge until ready to serve. Can be stored in the fridge for up to 3 days.
  • Serve on crackers, toast, croissants or on it's own.